• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.568-577
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• 2015

To protect skin problems, new natural material alternative to synthetic antioxidants has been extensively selected from natural sources such as plants, animals, and microorganisms. Poncirus trifoliata of those has been widely used as treatment of allergy, chronic inflammatory diseases, and natural antioxidant. In recent days, microbial fermentation to natural products has been reported to increase feasibly their bioavailability. Accordingly, we performed the fermentation using hot water extract of Poncirus trifoliata by isolated Leuconostocs sp. strain JYK and investigated the change of antioxidative activity. Antioxidative material such as hesperidine naringine, imperatorin, and luteolin was found in hot water extract of Poncirus trifoliata. Total phenolics compounds and flavoniods in hot water extract were $71.2{\pm}4.58GAE(mg/g)$ and $25.1{\pm}4.12$ hesperidine(mg/g), respectively. After fermentation, their values were $89.2{\pm}13.47GAE(mg/g)$ and $31.0{\pm}4.06$ hesperidine(mg/g), respectively. After fermentation, ABTS[2,2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)] and DPPH(1,1-diphenyl-2-picrylhydrazyl) radical were highly enhanced from $70.2{\pm}9.01$ to $86.2{\pm}3.72$ and $18.7{\pm}1.81$ to $26.6{\pm}4.06$, respectively. Thus microbial fermentation offers a tool to further increase the bioactive potential of Poncirus trifoliata.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1057-1063
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• 2006

The Dongchimi added with Wasabi (Wasabia japonica Matsum) for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the microbiological and sensory characteristics of product fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, respectively. Microbiological and sensory characteristics were determined during fermentation at $10^{\circ}C$ for 55 days. The viable cell counts of total and lactic acid bacteria had increased to their maximum values during fermentation until they began to drop at the later stage. Here, the 7% treatment showed a distinctive low and high numbers of total cells and lactic acid bacteria, respectively, during the later stage of fermentation. As for the sensory evaluation results of the fermented Donchimi with Wasabi, the 7% treatment was most favored for the color, the smell, the sour taste, the hot taste, the carbonated taste, the texture, and the overall acceptability of the products. The optimum levels of Wasabi in Dongchimi were estimated between 5 and 7% per added radish weight, and the 7% level was more preferred when the fermentation-retarding effect of the product was considered.

• Microbiology and Biotechnology Letters
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• v.6 no.3
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• pp.115-120
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• 1978

The manufacture of vinegar provides a means of utilizing the juices of many fruits and various kinds of cereals as well as of starchy vegetables. However, no successful attempt has been made to utilize the glutinous rice powder, which is discussed from the Mi Gwa (made of glutinous rice) making, for the manufacture of vinegar. After alcoholic fermentation of the glutinous rice power, it was devided to ferment the liquor to vinegar and to examine factors affecting this fermentation. A laboratory typed vinegar generator was used to convert the alcohol in fermented liquor to acetic acid. Recycling of the fermented liquor through the generator was found essential in this process. Among many strains of Acetobacter cultures used, which was selected from ordinary home made vinegar from all over the Korea, Acetobacter No. Aa-97 proved more efficient for this fermentation. Addition of 1％ phosphate (K$_2$HPO$_4$) and 20％ apple cider vinegar. to the fermented liquor increased both the rate and efficiency of acetic acid fermentation.

• Microbiology and Biotechnology Letters
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• v.2 no.1
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• pp.51-55
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• 1974

• The Microorganisms and Industry
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• v.16 no.2
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• pp.38-48
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• 1990

본고에서는 생물분리의 일반적 특성, 공정적 측면에서의 생물분리기술에 대한 비교, 서술 그리고 현재 많이 사용되는 기술에 대해 간략히 설명하고자 한다.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1974.06a
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• pp.125.3-125
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• 1974

• Bioindustry News
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• v.13 no.2
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• pp.30-34
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• 2000

• Microbiology and Biotechnology Letters
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• v.10 no.1
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• pp.59-68
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• 1982

• Bioindustry News
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• v.13 no.3
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• pp.26-30
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• 2000

• The Microorganisms and Industry
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• v.27 no.2
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• pp.23-29
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• 2001